Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a wholesome sheet pan dinner featuring tender roasted chicken infused with zesty lemon and fragrant herbs, paired with a medley of crispy, caramelized vegetables for a balanced, nutritious meal.

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NUTRITION

364kcal
Protein
35.4g
Fat
11.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

1/2 cup Broccoli Florets (~45g)

1/2 cup Red Bell Pepper, sliced (~45g)

1/2 cup Zucchini, sliced (~45g)

1 cup Diced Sweet Potato (~100g)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1 tsp Mixed Dried Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and dried herbs. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, red bell pepper, zucchini, and diced sweet potato around the chicken.

  • 4

    Drizzle the prepared lemon herb mixture evenly over the chicken and vegetables, ensuring each component is lightly coated.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from oven, rest the chicken for a couple of minutes, then slice and serve with the roasted vegetables.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a wholesome sheet pan dinner featuring tender roasted chicken infused with zesty lemon and fragrant herbs, paired with a medley of crispy, caramelized vegetables for a balanced, nutritious meal.

NUTRITION

364kcal
Protein
35.4g
Fat
11.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

1/2 cup Broccoli Florets (~45g)

1/2 cup Red Bell Pepper, sliced (~45g)

1/2 cup Zucchini, sliced (~45g)

1 cup Diced Sweet Potato (~100g)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1 tsp Mixed Dried Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and dried herbs. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, red bell pepper, zucchini, and diced sweet potato around the chicken.

  • 4

    Drizzle the prepared lemon herb mixture evenly over the chicken and vegetables, ensuring each component is lightly coated.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from oven, rest the chicken for a couple of minutes, then slice and serve with the roasted vegetables.